Grab & go breakfast for students (and their parents on the train to London to watch the Women's Rugby World Cup Final).
The trick to muffins that rise well is not overmixing. As ever I have attempted a few short cuts, like adding the bacon and cheese to the milk mixture, and weighing the self raising flour straight into to the wet mixture to avoid mixing several times (and reduce washing up).
Makes 12
250ml whole milk
80ml light olive oil
1 free range egg
200g cooked bacon bits
100g grated mature cheddar
1 small courgette, grated (he was not impressed by this ingredient)
300g self raising flour (I used half wholemeal self raising flour, half white self raising flour)
Brown the bacon in a non stick frying pan. Add the courgette if using to soften it and evaporate off some of the liquid. Leave to cool a little whilst you mix the other ingredients together.
Beat the egg, oil, and milk together in a mixing bowl. Mix the bacon and courgette into the wet mixture well.
Weigh the self raising flour into the wet mixture and fold in gently, just until you can no longer see dry flour.
Divide into 12 muffin cases, and bake at 200C/180C fan in a preheated oven for 20 minutes, until lightly golden brown on top.
Leave to cool for 15 minutes before eating. Store in an airtight container for up to 3 days or freeze and defrost overnight before breakfast.
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